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Julius

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Posts posted by Julius

  1. On 10/3/2019 at 1:42 PM, Roger said:

    I believe that if we order more than one, I can have them landed in NY for about 6k each.

    Oh wow. That is affordable and at a scale/footprint many small guys can afford!

  2. 52 minutes ago, Monopol Spirits Distillery said:

    What about the second option, without TTB approval. My final product is blended with honey and juice so density meter will not work. But I definitely need reliable device to check proofing during distilling process.

    For high solid liquids you must do benchtop distillation to determine proof without an approved unit. TTB has video walkthrough of the process.

     

    if you have the money, a DMA with an alcolyzer will save you sooooo much time in the long run (for a price).

  3. 19 hours ago, PeteB said:

    This was discussed on this forum several years ago and if I remember correctly the opinion was the proof in the tank at the end of the hearts, which is the proof that goes into the barrel.

    The proof in the tank at the end of hearts is not necessarily what gets barreled. In fact if your hearts tank is 145 at the end of hearts, that isn’t what gets barreled.... Not sure about Australian law, but in America we can’t barrel over 125proof for bourbon.

  4. I was under the impression that bourbon can’t come off the still over 160 proof. Is it only the final proof in the tank at the end of the run that matters for regulations?

     

  5. I was having problems burning thru my USFIP impellers. The solution was to leave it disassembled every night and allow the neoprene to dry/breath. The past two impellers have lasted 8+ months each. I love my USFIP and the supplier has been very responsive/helpful. 

  6. 9 hours ago, dhdunbar said:

    Thanks - I figured you got an aging "boost", but you have to pay for two new charred barrels, so $seemed like an expen$ive way to accelerate aging.   I guess the economics works out if you crunch the numbes$.  :-).  

    I have local craft breweries beating down my door willing to pay $150-200 a barrel for fresh dumps. Personally I don’t think double new oak sub 3 year rye is the answer, but you asked a question I could answer. 

  7. 13 hours ago, dhdunbar said:

     

    Perhaps someone can enlighten me on why, other than some marketing claim designed to sell, you would want to go to the expense of double aging? 

    It is one way to make younger whiskey show a little better given the same time. Two years in first barrel, one year in second will generally show better than if you had left it in the original cask for three years. This is of course completely subjective, but young cash strapped shops will do anything to make their not ready juice sellable. 

  8. A supposedly Japanese buyer contacted us about exporting/purchasing. We told him that we do not export currently. He offered to pay retail and pick up $12,000 personally. At this point we did not trust where this was headed. We were then wired $30,000. He asked for us to refund the difference. At this point we knew for sure this was a scam and got the bank involved. 

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  9. 14 hours ago, Silk City Distillers said:

    Having eaten a mouthful of malt, and a been hit by a wave big enough to leave me with a mouthful of ocean water ... I don’t quite follow.

    One is delicious, the other leaves you nearly vomiting.

    So why does the ocean make great whiskey, if it tastes so terrible.  But grain, which is god damned delicious, makes the whiskey taste bad?

     

    I am not making claims to what is delicious. Environment has an effect on barrels. If you think mash gas and raw grain dust make for a perfect environment, power to you. Lots of people could care less how their barrels are stored, I guess you are one of them. 

  10. 5 hours ago, adamOVD said:

    If you're right someone could play around with having perfumed barrel house to add aroma to the spirit??? Having combustible grain dust all around your barrels sounds like a massive fire risk as well.

    There are more than a couple examples of people crediting their aging environment to flavors in the spirit. Jefferson’s Ocean is one. 

  11. 2 hours ago, Silk City Distillers said:

    Why?

    Barrels breath. 

    Plenty of people don’t care, you see it everyday. 

    Ever tasted raw grain in aged whiskey? A local shop had their mill in the same room as their storage and all the barrels were covered in grain dust. The barrels had a raw grain/moldy must flavor. I have no science to back up my anecdote. Plenty of people don’t care.

  12. 3 hours ago, Modernity said:

    We have just started the build out on all the gear to do this. The key to the development of the idea was finding the right way to cook the spuds. The more I thought about how a potato distillery would work the more I realised that when the potatoes arrive in the distillery speed was the number one consideration. Nobody wants to spend 3/4 of the day processing spuds everyday of the season. 

    A 20t/hour mill feed straight into a pressure cooker. Through a heat exchanger and into jacketed fermenters for further cooling for yeast pitching. 

    Our pressure cooker has a high powered mixer that will move the volume around for even cooking. 

     

    How do you get the rocks and dirt off of the spuds before cooking?

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